Ingredients
The following ingredients have 8 Servings
- 12 ounces shiitake mushrooms, wiped clean, stemmed, and very thinly sliced
- 3 tablespoons olive oil
- 1/2 teaspoon to 3/4 fine grain sea salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil*
- 1 medium yellow onion, diced (about 1 1/2 cups )
- 1 large shallot, finely diced (about 3/4 cup )
- 2 teaspoons sea salt, divided, plus more to taste
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 2 pounds yukon gold potatoes, peeled and cut into 1/3-inch cubes, 32 ounces ((about 4 medium potatoes))
- 2 cups small cauliflower florets
- 4 cups low-sodium vegetable broth
- 1 cup Silk Unsweetened Original Soymilk or Cashewmilk, plus more if needed
- 1/2 cup raw cashews or shelled hemp seeds**
- 1/2 cup chopped roasted, peeled, and seeded red peppers (I use jarred roasted red peppers)
- 1/2 cup nutritional yeast flakes
- 1 tablespoon arrowroot powder
- 1 tablespoon apple cider vinegar
- 1 tablespoons to 2 fresh lemon juice, to taste ((pulls all the flavors together and makes them pop))
- 1 tablespoon reduced-sodium tamari ((adds depth of flavor))
- Chopped chives or thinly sliced scallions
- Shelled hemp seeds (optional)
